Meal Plan Tips:

Saturday:
Pulled Pork Sandwiches: Let the slow cooker do all the hard work for you. You can easily put everything into the slow cooker insert the evening before and refrigerate. Then, in the morning, just remove from the refrigerator and place into the slow cooker, set the timer and go! Easy and delicious and makes the perfect meal to enjoy with family and friends!
Coleslaw: This coleslaw comes together in a snap, but is also a great make-ahead side dish too.

Sunday:
Creole Shrimp and Grits: We absolutely LOVE this recipe from my cookbook! I’ll use the slow cooker version for my grits so that I only have to whip up the creole shrimp when ready for supper! It’s so easy to make but always an impressive favorite anytime I serve it!

Tuesday:
Chicken Tortilla Soup: If using my slow cooker, on Monday night, I’ll go ahead and add all of the ingredients to the insert of my slow cooker and then store it in the refrigerator overnight. Then, on Tuesday morning, I’ll remove it from the refrigerator and pop it back into the slow cooker and set the timer. To make in the Instant Pot, I basically just add all of the ingredients to it and cook on the soup setting the designated time in the recipe, then shred the chicken, garnish and serve. You can also cook on the stovetop if you wish – I give that method in the recipe too. Three easy ways to make this family favorite, scrumptious dish!

Wednesday:
Shrimp Scampi: This favorite is ready in 15 minutes! The pasta can cook the same time as the shrimp, making this a quick and easy weeknight meal that is elegant enough for entertaining too. You can replace the traditional pasta in this scampi with plain zucchini noodles or my olive oil and garlic zucchini noodles if you’d like. Such a delicious meal!

Thursday:
Best Instant Pot Chili: This delish chili is so easy to make and is ready in just 30 minutes in the Instant Pot, yet it tastes like it’s been simmering away all day! I’ll have my chili fixings prepped and ready in the fridge so I just grab them when it’s time to serve the chili for supper.